Mustard Potato & Cauliflower Salad with Pita Bread

Greek yoghurt derived it’s name from the cuisine of ancient Greece that included a dairy product known as oxygala which is believed to have been a form of yogurt. "Oxygala" was consumed with honey, similar to the way Greek yogurt is eaten today. Greek yoghurt is completely packed with protein.

    This combination does not exist.

    Pita Bread 7" 2.0 Unit(s)

    Pita Bread 7"

    Greek Yoghurt 35.0 grams

    Greek Yoghurt

    Grain Mustard 5.0 grams

    Grain Mustard

    Dijon Mustard 5.0 grams

    Dijon Mustard

    Honey 5.0 grams


    Potato 150.0 grams


    Cauliflower 150.0 grams


    Garlic 1.0 grams


    Spring Onions 25.0 grams

    Spring Onions

    Dill 5.0 grams


    • Time : 30.0 mins
    • |
    • Calories: 596.0 kcal
    • |
    • Protein : 24.0 g
    • |
    • Fat : 6.0 g
    • |
    • Carb. : 121.0 g
    Mise en Place
    Preheat the oven to 200°C Gas Mark 6.

    Wash and cut the vegetables as follows:
    Potatoes: Dice them into bite size pieces
    Cauliflower: Dice them into small florets
    Dill: Roughly chop
    Spring Onions: Cut fine
    Garlic: Peel and mince

    Prepare Mustard dressing, combine the following ingredients in a bowl:
    Greek Yoghurt
    Grain Mustard
    Dijon Mustard
    Get Cooking
    Start boiling the potatoes in cold salted water. After 10 minutes add the cauliflower. Once the potatoes are tender, drain out the water. Make sure the vegetables are dry.
    Heat some oil in a pan and pan roast the vegetables. Season with salt and pepper if required. Once they’re nicely coloured, toss the cauliflower, potato, dressing and the spring onions together in a salad bowl.

    Warm the pita bread if you’d like before serving.